Known for her sharp palate and playful, fashion-forward approach to wine and drinks culture, Hannah Crosbie has quickly become a go-to voice in a new generation of wine and drinks communicators. Meanwhile, Zoe—whose consultancy, Atelier Pip, blends artistic flair with deep-rooted drinks knowledge—has carved a name for herself as a creative force behind cocktail menus and beverage strategies for some of London’s most stylish establishments and notably across all of The Standard, London venues (Sweeties, Decimo, Double Standard, Isla, and The Library Lounge). Over cocktails and conversation, the two dive into the evolving world of drinks, the art of storytelling through flavour, and what makes a truly great bar in 2025.
What’s been your journey into the world of drinks?
I actually came into drinks through chocolate. A retail job at an artisanal chocolatier evolved into a cafe with an alcohol licence, which set me on this path. I approached it from a pure flavour perspective and was fascinated by the journey of flavour contained within a glass. I’ve now been in the industry for 15 years and have had the pleasure of working with all sorts of people, venues and ingredients.
While flavour still holds my attention and remains my passion, my fascination has shifted slightly to why we, as guests, want what we want and how we, as hosts, deliver that. It’s likely something influenced by my two years of work here at The Standard, London, which I’m grateful for.
What was your approach with the standards drinks offering?
Energy and satisfying the guest. Sweeties is a beautiful space, but it’s a large one, and it needs energy to activate it. Creating the drinks concept here focused my attention on language, colour and tonality of flavour. The language of flavour is complex - words don’t always intuitively map our experience of a drink. But if you call a drink Kiss Me and choose ingredients that reflect the semiotics of that moment (in this case, sour cherry and Tahitian lime) you can create an experience that invites the guest to be playful, bringing energy into the room.
I look after drinks creation across the hotel’s five venues, which is no small task. What I love about it is that each space has its own energy, values, function, and to an extent, guest. I get to flip from flavour pairing in Decimo, to the heritage of American cocktail culture in Double Standard, to the refined approach to seasonality with Isla. I’m excited about the work I’m developing for the Library Lounge - there’s a new menu coming from me for this space in early 2026.
Go to in your drinks cabinet?
I’m a little obsessed with fruit flavours at the moment. They’re so underrated and can be pushed in so many directions beyond sweet or sour. If I run out of apricot, pear or cassis liqueur then I have a problem.
What makes the perfect mini bar?
Hard question! If I’m going for the mini bar, then I’m opening the fizz and drawing a bath. Anything beyond that is bartender’s choice. I’m currently a little obsessed with herbal teas, after tasting an amazing selection Chartreuse blends. It’s not technically part of the bar but I’m always gutted when the in-room tea selection is minimal - I now always travel with a few bags from Chartreuse. There’s nothing more restorative the next morning.
One spirit for the rest of your life, what is it?
Mezcal. On its own, stirred into a short drink or served with a mixer - it always satisfies.
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